Description
Discover how to make delicious Swedish meatballs at home with our easy-to-follow recipe. Learn the secrets to perfecting this classic dish today!
Ingredients
- – 2 tablespoons (30 ml) vegetable oil, divided in half
- – ½ cup (120 g) yellow onion, finely diced
- – 2 cloves garlic, minced
- – ½ cup (50 g) panko breadcrumbs
- – ¼ cup (25 g) grated Parmesan cheese
- – 1 large egg, whisked
- – 1/3 cup (80 ml) milk
- – 1 teaspoon (5 ml) salt
- – 1/4 teaspoon (1 ml) oregano
- – 1/4 teaspoon (1 ml) ground allspice
- – 1/4 teaspoon (1 ml) ground nutmeg
- – 1/4 teaspoon (1 ml) pepper
- – ¾ lb. (340 g) ground beef, 80% lean
- – 4 tablespoons (60 g) butter
- – 4 tablespoons (30 g) all-purpose flour
- – 2 cups (480 ml) beef broth
- – 1 cube chicken bouillon, see notes
- – 2 teaspoons (10 ml) Worcestershire sauce
- – 1 teaspoon (5 ml) Dijon mustard, can sub mustard powder
- – 1 teaspoon (5 ml) dried parsley
- – ½ cup (120 ml) sour cream, at room temperature
Instructions
- Pour half of the vegetable oil into a large, deep frying pan and warm over medium heat. Add the diced onions and minced garlic, allowing them to soften for about 5 minutes. Remove from heat and let them cool down.
- In a large mixing bowl, combine the panko, grated Parmesan, beaten egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently fold in the ground beef until all ingredients are well-integrated, being careful not to overmix to avoid making the meatballs dense.
- Shape the mixture into 1 ½-inch balls and arrange them on a plate. Using a small cookie scoop can help maintain uniform size. Refrigerate the meatballs for at least 15 minutes, or cover and chill overnight if needed.
- Meanwhile, in a large measuring jug with a spout, mix together the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley. Set this mixture aside for later use.
- In the same large pan, heat the remaining vegetable oil over medium-high heat. In batches, brown the meatballs, ensuring enough space around each one to turn easily with a spoon for even browning. Cook each side for about 1 minute. Remove the meatballs and set aside, adjusting the oil and heat as necessary during cooking.
- In the same pan, melt the butter over medium heat, using a silicone spatula to scrape up any browned bits. Gradually add the flour, stirring constantly for 2 minutes until it begins to brown slightly.
- Slowly incorporate the prepared beef broth mixture into the pan, stirring continuously. Bring the mixture to a boil, then lower the heat to let it simmer gently.
- In a medium bowl, place the sour cream and mix in about ¼ cup of the sauce from the pan until smooth. Add this mixture back into the pan over low heat, stirring until fully blended.
- Return the meatballs to the skillet along with any accumulated juices. Spoon the sauce over them, and let them simmer over low heat for 10-15 minutes, or until they are thoroughly cooked, keeping the pan partially covered. Finish with a sprinkle of fresh parsley and serve the dish over mashed potatoes or egg noodles.
Notes
- Consider using lean ground beef or turkey for a healthier option for the meatballs.
- Try substituting Worcestershire sauce with soy sauce or balsamic vinegar for added flavor.
- Customize the meatballs by experimenting with different herbs and spices to suit your taste preferences.
